Thaw shrimp. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a medium skillet, cook flour over medium heat about 6 minutes or until flour is browned, stirring frequently. Place in a small bowl; set aside to cool.
In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion, green pepper, celery and garlic; cook and stir about 5 minutes or until vegetables are tender. Slowly whish 1 can of broth into browned flour. Add broth-flour mixture, remaining 1 can broth, the water and Cajun Spice Mix to mixture in Dutch oven. Stir in okra. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
Add shrimp; cook for 2 to 3 minutes or until shrimp is opaque. Gently stir in crabmeat. Serve gumbo over rice. If desired, garnish individual servings with green onions. If desired, sprinkle with hot sauce.
Cajun Spice Mix - In a small bowl, combine 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper.
Originally Submitted
1/7/2012
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